3 more ways with leeks

Leek & mushroom flatbreads with crème fraîche & chilli oil

SERVES 2 PREP 15 mins COOK 20 mins EASY V

Heat 1 tbsp oil in a non-stick frying pan over a medium heat and tip in 150g sliced chestnut mushrooms, a good pinch of sea salt and a thyme sprig. Fry for a couple of mins until browned, then turn the heat down slightly and add a knob of salted butter, 1 sliced leek and 1 crushed garlic clove. Stir together, basting the leek in the butter, and cook for a few minutes until it has softened. Warm 2 shop-bought flatbreads on a baking sheet on the bottom of a low oven for 5 mins. Top them with a dollop of crème fraîche, pile on the mushrooms and leeks, and drizzle over some chilli oil.

GOOD TO KNOW low cal • fibre • fibre

PER SERVING 355 kcals • fat 16g • saturates 6g • carbs 40g • sugars 4g • fibre 6g • protein 10g • salt 0.6g

Rigatoni with leeks & greens

SERVES 2 PREP 20 mins COOK 25 mins EASY V

Blitz 2 sourdough slices to crumbs and fry with 2 tbsp olive oil in a frying pan over a medium heat, stirring, for 5-6 mins until golden. Set aside. Heat 1 tbsp olive oil and a knob of butter over a medium heat and add 2 sliced leeks, a handful blanched hazelnuts, a pinch of chilli flakes and 1 finely chopped garlic clove with a pinch of salt. Fry for 5 mins. Add two handfuls of spinach, chard or kale and cook until wilted, then add the zest of 1/2 lemon and 20g parmesan or vegetarian alternative. Add 100g ricotta and a squeeze of lemon juice, then stir. Cook 200g rigatoni until al dente, then drain, reserving the water. Pour some water into the leeks to loosen, then add the pasta along with 100g ricotta. Season, stir and top with the breadcrumbs.

GOOD TO KNOW fibre • iron • 1 of 5-a-day

PER SERVING 665 kcals • fat 41g • saturates 7g • carbs 51g • sugars 6g • fibre 6g • protein 19g • salt 0.9g

Roasted leek & barley salad

SERVES 2 PREP 30 mins COOK 40 mins EASY V

Stir a little olive oil through 100g cooked pearl barley and set aside. Heat the oven to 220C/200C fan/gas 7. Oil and season 2 large leeks and roast directly on the shelf in the oven, with a roasting tin underneath, for 20 mins until golden. Leave to cool, then remove the outer leaves and slice. Boil 2 eggs for 7 mins, then peel and halve them. Toast 2 tbsp pumpkin seeds in a frying pan for 2 mins. Whisk together 4 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 tbsp cider vinegar, 1 tsp sugar and 1 tsp chopped tarragon, then stir through 1 tbsp capers. Add half the vinaigrette to the barley and serve topped with the leeks, eggs and remaining vinaigrette. Scatter over the pumpkin seeds.

GOOD TO KNOW fibre • iron • 1 of 5-a-day

PER SERVING 665 kcals • fat 41g • saturates 7g • carbs 51g • sugars 6g • fibre 6g • protein 19g • salt 0.9g